Saturday, May 9, 2009

Swedish cheese

I don't know if you've noticed but Nordic is becoming the new Mediterranean. Chefs like Trina Hahnemann and Rene Redzepi, whose restaurant Noma was voted the third best in the world in the recent 50 best restaurants awards, have hit the international foodie radar. Nordic shops and food companies like Scandinavian Kitchen and Malmo Nordic Dining are springing up in London. So it was only a matter of time before the spotlight fell on Scandinavian cheese.

I tried four Swedish cheeses at the Real Food Festival in London yesterday, all of which are very much better than anything I've tasted before. Two - Herrgard and Präst reminded me of a medium and strong cheddar respectively (apparently there are whisky and vodka washed versions of the latter, according to Wikipedia)

I preferred Svecia which had a lovely crystalline texture and Grevé, a Swedish version of Emmental - with holes but more tangy and less waxy. I'm not sure where you could find them in London - possibly Scandinavian Kitchen - but it's worth asking more established cheese suppliers like Paxton and Whitfield or Selfridges for them as they'll probably stock them if they think there's a demand.


Vinogirl said...

I have never had a Swedish cheese but I will try to find one while I am in England.
I like the texture you describe which I have experienced but in which cheese, I can't remember. Dry Jack seems to come to mind.

Fiona Beckett said...

Could well be, Vinogirl. Did you manage to find any while you were over?

Anonymous said...

you should definitely try swedens answer to parmesan, Västerbotten. and yes, there are plenty of whisky and vodka washed cheeses in Sweden. Makes you toung pop, there is nothing like it.